lonelynoose
Member
My friend here at work who makes wine by buying frozen fruit juice and adding in pounds of sugar wants to do an apple 'wine' with caramel. First I told him that adding sugar to juice to make wine is less than ideal then I told him dissolving caramel might work but for flavor using some Crystal 120 might be better. I explained the mashing process to him and he asked me if he could just heat up the cider to around 155 and mash with that.
I didn't know the answer. Anyone else ever heard of mashing with juice or cider?
I didn't know the answer. Anyone else ever heard of mashing with juice or cider?